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Food and wine pairing ideas

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Meal families

Mushrooms, Vegetables, Pasta and Rice

Peas risotto

Risotto : reduction of a broth cooked with rice and one or more ingredients.

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Cooked meats

Grenier médocain

France. Nouvelle-Aquitaine. Gironde. Médoc.
Pork sausage made from pork stomachs, chitterlings and ham cut into strips cooked in a spicy, garlicky vegetable broth.

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Shellfish and Seafood

Scallops and black truffle zabaione

Zabaione: egg yolk beaten with a liquid, alcoholic or not, to get a froth hot or warm and fragrant.

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Mushrooms, Vegetables, Pasta and Rice

Provencal tomatoes

Tomato with garlic, onion, parsley, breadcrumbs…

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Shellfish and Seafood

Scallops blanquette with Noilly Prat

Blanquette : stew of white meat or fish cooked in stock and thickened with egg yolk and cream.
Dish served with pasta, potatoes or rice, often completed with mushrooms.
Noilly Prat : vermouth with notes of chamomile and coriander.

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Mushrooms, Vegetables, Pasta and Rice

Spaghetti gratin

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Sea fish

Suquet de peix

Fish stew with potatoes.

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Desserts

Banana and coconut crumble

Crumble : cake composed of a layer of fruit, vegetables, meat, etc, covered with a crumbly mixture of flour and butter and sugar baked until the topping is crisp.

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Sea fish

Atascaburras

Spain. Albacete and Cuenca speciality.
Brandade done with salt cod, olive oil, potato and chestnut.

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Cheeses

Pleasant ridge reserve

United States. Wisconsin.
Hard raw cow's milk cheese with a washed rind.
Ripening : 7 to 14 months.

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Cheeses

Idiazábal ahumado

Spain. Basque Country.
Hard raw ewe's milk smoked cheese in uncooked pressed.
Ripening : 60 days minimum.

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Mushrooms, Vegetables, Pasta and Rice

Braised endive

Braise : to simmer and stew in a little flavored liquid, food that has been seared on all sides beforehand..

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Shellfish and Seafood

Langoustine aumoniere

Langoustine meat cooked in filo pastry.

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Poultry

Ostrich steak with orange sauce

Orange sauce : orange juice with white wine (or poultry or veal stock) reduced.

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Veal

Lucullus veal escalope

Two veal escalopes around bacon or ham and melted cheese.

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